Plum Berry Pie

Desert | May 20, 2015 | By

When I was younger, I loved flipping through cookbooks and tagging recipes that looked exciting and tasty. I would never really consider the level of expertise they required; I just wanted to make something interesting. This yielded mixed results, but the fun, for me, was the cooking experience. I remember deciding to make an extravagant apple pie for desert one night, after finding the recipe in a Williams-Sonoma cookbook. And although I had never even made dough before, I decided to give it a shot and it actually turned out quite well. I continued to experiment with recipes and now pies have become a special occasion desert for us. This plum berry one I made on Monday night for Maggie’s arrival home from the UK. While I’m more hesitant to jump into complex recipes than when I was small, pie is something special I love to make, which is always much appreciated and well worth the effort.


Two pie crusts (I used Martha Stewart’s Pate Brisee recipe which can be found here:

5-6 plums

1 pkg (6 oz) raspberries

1 large handful strawberries, sliced

1/2 cup blueberries

Juice of 1/2 a lemon

1 tsp cinnamon

2 tbsp sugar

1. Preheat your oven to 400 degrees.

2. Mix together the fruit, lemon juice, cinnamon and sugar in a large bowl.

DSC_0432DSC_0433 3. Roll out the dough and place one crust into a pie dish, folding the edges in.

4. Pour fruit into the crust, mounding it slightly in the middle.

DSC_04366. Top with the second crust, in whatever way you like. I made a lattice pattern here but you just also just cover the fruit with the whole crust.DSC_0440 7. Bake for 15 minutes, then lower heat to 350 and continue to bake, for another 45-50 minutes, or until golden brown. DSC_0446

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